How to Make the BEST Classic Greek Salad | Easy & Fresh Recipe

You will learn how to make my all-time favorite classic Greek salad with fresh veggies, tangy feta, and a zesty homemade dressing that’s ready in minutes.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
CLASSIC GREEK SALAD INGREDIENTS:
►2 cups cherry tomatoes
►1/4 medium red onion, thinly sliced
►1 bell pepper (any color), chopped
►1 English cucumber, sliced
►1/2 cup kalamata olives, sliced into thirds
►6 oz feta cheese, crumbled

GREEK SALAD DRESSING:
►1/4 cup red wine vinegar
►1 tsp dried oregano leaves
►1.2 cup extra virgin olive oil
►2 garlic cloves, pressed or finely minced
►3/4 tsp sea salt
►1/2 tsp black pepper

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:18 Make the Dressing
1:30 Chop the Veggies
2:30 Add Cheese & Olives
3:05 Toss the Salad
4:45 Taste Test & Wrap-Up

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It’s gonna be a good
day. Today, I’m gonna show you how to make a salad that I make
on repeat. It is one of my all time favorites, such a classic,
and it is in my cookbook. We’re making a classic Greek salad,
and I am totally craving this. So let’s get started. First
things first, we’ll make the dressing to let the flavors
meld. Start with some red wine vinegar. Now add some dried
oregano and give it a stir to let it rehydrate fresh garlic
here makes all the difference. To peel the garlic, simply smash
it with the side of your knife and it slides right out, grate
the garlic right into the dressing. And I love this
microplane tool. I will link to it in the notes. Now add salt
and pepper and whisk it together. Whisk vigorously and
constantly, while you slowly drizzle in the oil. This will
emulsify it into a smooth dressing. And you just have to
smell it to know it’s gonna be good. Once the dressing is done,
you can chop the veggies. I need a better knife one
moment. No, no, that’s a santoku. They don’t stick to the
side. Yes, boss, a rocking santoku. Back to work. Oh, yeah,
look at this. Husband was right. Where’s my I washed it fresh.
Thank you. I will definitely link to my favorite knives and
this food scraper in the notes. Now here’s one of my favorite
kitchen hacks to cut cherry tomatoes, place them between two
plastic lids, then use a serrated knife and slice between
the two lids. It will cut the tomatoes perfectly in half. Add
those to your serving bowl, then onto the bell pepper. Oh, not
quite, but you can use any color, or even mini bell
peppers. Remove the seeds and cut them into bite sized pieces.
One of my kids and one of my sisters do not like bell
peppers, so whenever I’m making it for them, I just leave it
out. Onion always adds a great layer of flavor to salads, and
in this one, I like a red onion thinly slice that with the
grain, then add it to the salad bowl. Now dice up six ounces of
feta cheese. I’m using a block of cheese, but you can use
crumbles, if that’s what you have on hand. You’ll also need
some kalamata olives, and I love the salty bite that these give
to the salad. Do not skip them. Coarsely. Chop them up and add
them to the salad bowl along with your cheese. Add the
dressing just before serving. I am so happy. This is staring
back at me. Now all that’s left is to add the dressing, toss it
all together and enjoy. I told you, it’s a good day. Gonna be a
good day whenever this is on the menu, and it’s totally normal if
you see the dressing separate, because oil separates from
water, but if you just give it a quick re whisking, you can
totally make this dressing ahead. By the time you’ve got
your salad chopped, it should be plenty of time for the garlic to
mellow out and for the oregano in the dressing to soften,
because we use dried oregano. Yes, you can use fresh, but if
you have dry it’s perfectly fine. That’s what I’m always
using, and it makes it so that I can enjoy this salad all year
long, because it’s also really good with store bought tomatoes
and cucumbers in winter, the dressing is okay. See, see,
look, it’s like a creamy dressing again. So nice. You can
also totally put this into a mason jar and just shake it up
too, if you’re making it ahead, easy, breezy. Now, let’s just do
a little drizz, drizzle it over your salad. I like to use all of
it, but I’ll leave that to you. Here we go. Every last drop in
there. The dressing is so good, I’m telling you, it like
marinates every bite. It’s so good. And then just toss it
together gently so you don’t break up the cheese too much. I
love it in those cubes. Actually, the original, like
traditional way, is just to put, like, a block of feta cheese on
there. Had that once at a restaurant. I like it cubed,
because I like a little bit in every bite you do you look at
that, oh, it’s so beautiful. It’s so colorful, and so so
tasty. And then I do love the kalamata olives. It adds a
little salty bite. The cheese adds creaminess. Juicy tomatoes,
you’ve got crunchy cucumbers, oh my goodness, yummy, Yummers. And
I know not everybody loves bell pepper. Totally fine. If you
want to omit it or use a different color. That’s up to
you, the salad will still turn out. Look at that doesn’t get
any better. I mean, a classic is a classic is a classic. This
salad will never go out of style. Let me just say that now
what we’re gonna do is serve it up, because I cannot wait any
longer. This salad is speaking to me right now, and I do like
to, like, toss this together and serve it right away. It’s best
eaten within two or three hours of making it because the
cucumbers start to soften, but it will still taste absolutely
amazing, even if you have some leftovers, toss those into the
fridge. Usually, like, if I have any of this leftover after a
party, I am like munching into the evening because it’s so
yummy. I got enough for a meal here. Okay, I’m just gonna dig
in try to get a little bit of everything on my plate. Look at
how pretty this is. Okay, I’ve got some tomato, I’ve got some
bell pepper. Okay, this is gonna be challenging to get a little
bit of everything. Challenge accepted. Look at this. Look at
that. Yes, here we go, 11 out of 10. It’s perfect. So
so delicious. This is literally one of my most popular party
salads. Everybody gets excited when I make this. And it’s
seriously so simple, you can make this salad in 10 minutes,
and everybody raves about it. If you haven’t gotten your hands on
it already, my cookbook will be linked in the notes. It has a
ton of great salads in here, some of my all time favorites
that are not available on my blog. So I will link to this
below. Let me know if you guys have any recipe requests for the
future. I’d love to hear from you, and let me know where you
spotted jerky. The first person to spot him in a live premiere,
gets a gift card to Amazon. All right, we’ll chat soon. Love you
guys. Bye, okay, more salad for me here.